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New WFO

July 4, 2013 - 2:59pm

Sjadad

New WFO

I got a Forno Bravo Primavera 70 about a month ago. After curing (which felt like forever!) I started by trying my hand at wfo pizza. Although not yet proficient, the results are still way better than anything from my kitchen oven, even with a baking steel. I'm still amazed it takes less than two minutes to bake a pizza.

Today I baked bread. Vermont sourdough to be be exact. After removing the hot embers and ashes, and going over the oven bed with a damp (not wet) cloth, I let the temperature drop to 600 F. Using a garden sprayer dedicated exclusively to water, I misted the interior for about 10 seconds and put the door in place. Next, I scored the 1 lb loaves and loaded them in the oven, misted above them for another 10 seconds and closed the door. I checked on them after about 15 minutes. They had great color and the oven spring was amazing. I left the door off and baked another 3 minutes. The interior temperature of the loaves was 210 F. They were done. I'll be baking a lot more bread in my wfo.

Wow! Your loaves looked great from very charming WFO. I, like you, wish I had started baking bread in my WFO many years ago. We sold our old home with a WFO that my hubby built it for me. I used it just for WFO pizzas ... I missed it so much when looking at yours.

You are so right! I have visions of myself trudging through my snowy backyard in February to fire up the oven for bread baking. I'm really surprised at how different (better) the wfo bread tastes compared to the exact same formula baked in my kitchen oven.

It has the creamiest crumb I've ever gotten on a Vermont SD loaf. My guess is it's because the loaves spend much less time in the wfo so even though they are baked thoroughly, less moisture is driven off in the process. Or it's only my imagination as I am completed seduced by cooking with a live wood fire!

I have to say, those loaves came out fantastic! I am thinking of pulling the trigger on one of these ovens this summer and was wondering why you picked the Primavera 70 over the 60 and if you played with one of these ovens before you took the plunge.

I chose the 70 because it's bigger than the 60. I wanted as much cooking floor space as possible in a pre-assembled wfo. I never played with a forno bravo oven before mine, although a friend has a barrel vault wfo that I've used with him a coupl)e of times. I did quite a bit of research and determined that forno bravo was the best choice for me dollar-fo-dollar. Learning how to get the best out of it is half the fun. In fact tonight I'll be making white clam pizza (along with a bunch of pizza Margherita).

Take the plunge. You won't regret it. Remember, every day you spend deliberating, you're not making pizza!

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